I transferred the cooked beef to a plate and then added the minced garlic to the hot wok with a pinch of red pepper flakes and stir-fried for about a minute, then added half of the sliced green onions and poured the beef juices back into the wok; added about 3 tablespoons of organic Tamari sauce (its similar to soy sauce, but wheat free), a few grinds of sea salt, 1 teaspoon sesame oil and stirred in a heaping tablespoon of organic peanut butter to use as a thickener for the sauce. The peanut butter provides the same texture/consistency you would normally get if you used traditional cornstarch to thicken the sauce (cashew butter can be substituted). I tasted and adjusted the sauce for seasoning. It makes just enough sauce to glaze and coat the stir-fry, so it is important to make the sauce flavorful. If you prefer more sauce you can add more beef broth or a little water and increase the peanut butter. I prefer my stir-fry lightly coated and not swimming in sauce. I added the beef, steamed broccoli and carrots to the wok and tossed it together to coat with the sauce and heated for a couple minutes, just until warmed through. I sprinkled it with the remaining sliced green onions. Hubby ate his over rice and I enjoyed mine as is. Because of the shortcuts I used (pre-sliced beef and pre-cut fresh broccoli florets), this dinner was a snap to put together and probably only took about 20 minutes from start to finish. I snapped a few photos for you to see below. Enjoy!
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